I love making lasagna without traditional noodles. Instead, I always make it with zucchini or eggplant slices, like this Low-carb Eggplant Lasagna, Zucchini Lasagna Roll Recipe, Slow Cooker Zucchini Lasagna, and Low-Carb Zucchini Lasagna Skillet. Almost every month, I make my Spinach and Zucchini Lasagna for my husband, but since he doesn’t like eggplant (and refuses to eat it!), it’s been a while since I’ve made lasagna using eggplant. Even though I like eggplant, I really don’t enjoy cooking only for me.
A few weeks ago, my husband was traveling for work, and my mom came to visit us in Canada for three weeks. We were buying groceries when she saw eggplants and said: “Can we buy them, and make eggplant lasagna?” I couldn’t believe my ears. OMG, I’ll finally be able to make eggplant lasagna again!! That’s awesome! So, we bought the eggplants, made this low-carb eggplant lasagna, and enjoyed it all week.
Ingredients you need
- Eggplants — sliced 1/8″ thick, I used my mandoline to create perfect eggplant slices.
- Coarse salt — I use the salt to help pull the moisture out of the eggplant slices.
- Part-skim ricotta — I love using ricotta for this lasagna. Feel free to use regular ricotta if you prefer.
- Egg — This helps binds everything together.
- Parmesan cheese — I like to grate my own parmesan as it melts better. Be sure to save some parmesan to sprinkle on top
- Homemade tomato sauce — or your favourite sauce. Feel free to use store-bought sauce to save time.
- Part-skim mozzarella cheese — I recommend shredding your own cheese as it helps better than pre-shredded cheese which usually has a coating on it.
- Parsley — for garnish!
Tips to avoid the Low-Carb Eggplant Lasagna Recipe from becoming watering or soggy:
- First, sprinkle some coarse salt on top of the eggplant slices.
- Second, set it aside for about 10 minutes.
- Third, pat them with a paper towel to remove the excess moisture and the coarse salt.
- Finally, grill the slices for about 3 minutes per side. This is the most important step. It keeps the lasagna nice and firm.
I promise you that if you follow these four tips your Low-carb Eggplant Lasagna will be very flavourful and not very watery. Please, do not skip these four steps before assembling the lasagna.
After these initial steps, I assemble the lasagna, first adding the homemade tomato sauce to a casserole. Then, I add the eggplant slices, ricotta mixture, and mozzarella. I repeat the layers until all the ingredients are used. Finally, I sprinkle some Parmesan cheese on top and bake it for about 50 minutes. Done!
Oh, I can’t forget to say: before serving, let the lasagna cool for about 20 minutes. It also helps keep it less watery.
This lasagna is very flavourful and perfect if you are on a low-carb or gluten-free diet. The best part of this low-carb eggplant lasagna is that it’s so good that you won’t even miss the noodles. Even if you are a carb lover, you will enjoy having this eggplant lasagna for dinner with your family.
Got extra eggplant? Try this Eggplant Pizza Bites Recipe!
How to store eggplant lasagna
Once the eggplant lasagna has slightly cooled, transfer it to an airtight storage container. It can last for 3-5 days in the fridge.
To freeze, you can freeze the entire lasagna once it’s been baked! Simply wrap it up tightly and freeze it for up to 3 months.
Do I need to peel my eggplant?
Eggplant’s skin is thin, soft, and edible. This means you do not have to peel it before using it!
Recipe tips
- If you do not need this to be vegetarian, you can try using my homemade Instant Pot meat sauce instead of tomato sauce.
- If you’d like to make this eggplant lasagna ahead of time, you can follow all of the instructions but instead of baking it, wrap it up tightly to store in the fridge for up to a day ahead of time. Leave it on the counter for a couple of minutes before baking. Alternatively, you can roast the eggplant and prepare the filling 1 day in advance. Keep them refrigerated in separate airtight containers and then assemble the lasagna the next day.
- The reason we let the eggplant lasagna rest for 10 minutes is so the lasagna can set. This way, when you cut into it, the eggplant lasagna does not fall apart before getting on your plate!
- Feel free to change up the cheese! Make this spicier with some Pepper Jack cheese, Habanero Cheddar Cheese, and more!
More veggie noodles recipes to try:
- 4-Ingredient Chicken Zucchini Rolls: This recipe is a healthy dinner for the entire family. It’s very easy to make, healthy, gluten-free, and low-carb. But best of all, it’s so D.E.L.I.C.I.O.U.S.
- Spinach and Zucchini Lasagna: Replace traditional noodles with low-carb zucchini noodles and make this amazing healthy meal for your family.
- Low-carb Chicken Zucchini Enchilada: This recipe is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese.
- Vegetable Lasagna Roll-ups: This is such a fun recipe that I’m sure your whole family will love this recipe.
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Low-carb Eggplant Lasagna
Ingredients
- 2 large eggplants sliced 1/8" thick (I used my mandoline to create perfect eggplant slices.)
- coarse salt
- 15 ounces part-skim ricotta
- 1 large egg
- ½ cup freshly grated Parmesan cheese save some to sprinkle on top
- 4 cups homemade tomato sauce or your favourite sauce
- 16 ounces part-skim mozzarella cheese shredded
- 2 tablespoons parsley chopped, for garnishing
Instructions
- Preheat oven to 375°F. Arrange the eggplant slices in a single layer on a clean surface.
- Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
- In a grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 3 and 4. They are very important to avoid the lasagna becoming too soupy.
- In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
- In a casserole, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce.
- Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Repeat the layers until all your ingredients are used.
- Top with the sauce, mozzarella, and Parmesan.
- Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.
Tips
Video
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
And if you like this Low-carb Eggplant Lasagna recipe, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.
Susie Ford says
This was a perfect low carb dish. I made this and a big pan of regular lasagna as well and many folks kept coming back for more of the eggplant dish. Delightful!
Olivia says
It’s so good that we don’t even realize this dish is low-carb 😉
Susie Ford says
Amazingly delicious! I will make this often.
Olivia says
That’s awesome. Happy to hear that 😉
Judy T says
Great recipe. Delicious. I made this as directed, with the following small tweaks…I broiled the eggplant 3-4 minutes per side instead of using a grill pan… I baked the lasagna at 350 for 30 minutes covered and 30 minutes uncovered since I used my toaster oven. It wasn’t salty (I really was careful about wiping off all the salt and water with paper towel) and it stayed together on the plate. I have diabetes so this was a perfect way for me to enjoy lasagna without all the carbs. Thanks! This is a keeper.
Olivia says
thanks a lot foe your comment. Yes, when you are wiping off all the salt you just need to be careful and it won’t be salty at all. Happy to hear you enjoy this recipe 😉
Belinda M says
i am not a cook. Fast and frozen foods were part of our busy everyday lives. But I am trying to be healthy and actually start cooking. I came across your blog and browsed your recipes. This lasagna was my first attempt. Halfway through I wondered what I had gotten myself into. But I followed your instructions carefully and WOW. It was tasty, and My husband loved it. It was not soggy at all. I have never cooked an eggplant in my life. Your instructions were easy to follow. Look forward to trying more of your recipes.
Olivia says
That’s absolutely awesome. So happy to hear that. Thanks for your lovely feedback 😉
Kristi Johnson says
Can you make the night before and bake the day of?
Olivia says
I’m not sure since I’ve neve made it the night before but if you make it please let me know how it turned out. thanks
Kim Brown says
Worth the effort to salt the eggplant and then broiled it – seemed like it would be quicker than the grill pan method. I used my mandoline and cut the eggplant at 1/8 inch but I might want to try 1/4 because it seemed like mine melted away. But delicious combo of cheeses, sauce and I added 1lb of grass fed burger to make it a one dish wonder.
Olivia says
So happy to hear that!
Carole says
Im attempting to make this lasagne but im following keto and ten g carbs per serving is a lot. Anyway to cut the carbs down? Thnx
Olivia says
yes, you can cut half of the tomato sauce.
Sonia Kuczynski says
Hi Everyone, I used My Homemade Meat Sauce and I omitted the salt on the Eggplant , if yu Buy smaller Eggplant is is less Bitter and no need to salt the slices and pat them dy. I floured the Eggplant Slices and But them in 3 Beaten Eggs and Fried them a on both sides and drained on Paper Towels and then placed them in My Pyrex, I omitted the Ricotta Cheese as I
and My Husband do not like the Ricotta Cheese, I just replaced with Shredded Mozzarella on each Layer of Eggplant Slices
and Meat Sauce and topped the last Layer with shredded Mozzarella and Baked it for 1 Hour. The Secret is not to slice the Eggplant to thick and it will be Perfect and YUMMY>
Delicious Recipe and Tasty too.
Olivia says
So happy to hear that you and your husband enjoyed this recipe. Thanks for stopping by and for leaving this message 😉
tintucthethao247 says
After the covid season, I am gaining weight wildly. Thank you for sharing these delicious dishes that reduce calories very effectively
Olivia says
You’re welcome!
Terri says
Is it possible to get nutrition facts for recipes?
Olivia says
All recipes from Primavera Kitchen have nutrition facts on the recipe card at the bottom of the post. Thanks